Several minor variants exist depending on the meal of the day, region, and the vegetable used. Sambar without lentils (but with vegetables or fish) is called kozhambu in Tamil Nadu. There are major and minor variants of kozhambu (mor kozhambu, vetha kozhambu, rasavangi etc.) Note that there are minor but subtle differences in preparation between all the variants (for instance, whether vegetables are added to the tamarind water or vice versa, which make them taste different).

Sambar with rice is one of the main courses of both formal and everyday south Indian cuisine. It is also served with idli, dosa and vada. It is not uncommon to eat sambar rice with appalam (papad).

History
There is a story which potrays the orign of Sambar, which gives it a North Indian history. It was supposedly created out of a mistake by Sambaji, the Maratha Ruler Shivaji's Son. It was passed on to the deccan regions, when the Marath rule extended to the southern regions. It is an irony that most South Indians are called Sambar (as a teaser), when in reallity, it is a North Indian dish.